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Contamination bactérienne des produits alimentaires frais ou cuisinés lors de la vente au détail ou dans les usines de transformation.

Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories.

Auteurs : KANEKO K. I., HAYASHIDANI H., OHTOMO Y., et al.

Type d'article : Article

Résumé

Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables before being processed and ready-to-eat fresh salad products were obtained from two food factories located in the suburbs of Tokyo. Numerous samples were examined for aerobic plate count (APC), coliforms, Escherichia coli, Listeria spp., Staphylococcus aureus, and Bacillus cereus. The APC of retail foods were 2.1 to 5.7 log CFU/g, and the range for the coliforms was 0.1 to 2.3 log CFU/g. The APC and coliform values showed that the raw vegetables cut for salad were the most heavily contaminated. Results after several storage time durations are studied, concerning Listeria, Bacillus cereus, Escherichia coli and Staphylococcus.

Détails

  • Titre original : Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories.
  • Identifiant de la fiche : 2000-2647
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 62 - n. 6
  • Date d'édition : 06/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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